Pecan Brussels Sprouts

 

Ohh … are you in for a treat! These quick and easy Brussels sprouts are absolutely delicious.

The addition of the pecans makes this dish a stand-out. (Walnuts or pepitas would be a good option, too.)

But the best part is that it cooks up in just minutes.

Try this paired with chicken or turkey – and add any leftovers to salad for lunch tomorrow.

 

PECAN BRUSSELS SPROUTS

(4 servings)

 

  • 1 tbsp olive oil
  • 1 cup finely chopped yellow onion
  • ½ tsp dried thyme
  • ½ tsp dried marjoram
  • Sea salt, to taste
  • ¼ cup (60 ml) low-sodium vegetable broth
  • 1 lb. (450 grams) Brussels sprouts, trimmed and cut into halves
  • ¼ cup (30 grams) chopped toasted pecans
  • Juice from ½ lemon
  • ¼ tsp black pepper

 

Heat olive oil in a large skillet over medium-high heat. Add the onion, thyme, and marjoram to the pan, along with a pinch or two of sea salt, and saute for 3-4 minutes.

 

Add the Brussels sprouts to the pan and saute for another 2-3 minutes before adding the broth. Cover the pan and low the heat slightly and allow to simmer for 5-6 minutes, until the sprouts are tender.

 

Remove the cover and stir in lemon juice and black pepper. Taste and adjust the seasonings, and sprinkle with chopped pecans.